This beer could easily be mistaken as a breakfast drink with the addition of coffee and chocolate, but it is probably best saved for after dinner. The specialty comes in adding one 85% dark chocolate bar (I used Lindt 3.5oz bars) for the full 60 minute boil and one 70% dark chocolate bar in the last 5 minutes. I know there are more effective ways to add the chocolate flavor but there was some magic in adding full chocolate bars that I could not resist. The beer fermented at around 68 degrees for two weeks in the primary, and then a further two weeks in the secondary. A day before kegging, I cold brewed 4oz of medium roast coffee in a French Press (the ratio is 1 part coffee to 4 parts water) and let it steep at room temperature for a day. The cold brewed coffee was then strained in the French Press and added to the keg. Finally, I racked the beer on top of that into the keg and sealed it up. Enjoy the breakfast, err, dinner drink.
Zack Keller, Lindsey Lydecker, Dan Forgione